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Expression of genes associated with ethylene‐signalling pathway in harvested banana fruit in response to temperature and 1‐MCP treatment
Author(s) -
Yan Sucheng,
Chen Jianye,
Yu Weimin,
Kuang Jianfei,
Chen Weixin,
Li Xueping,
Lu Wangjin
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4226
Subject(s) - ripening , ethylene , gene expression , horticulture , gene , signalling pathways , biology , chemistry , botany , microbiology and biotechnology , biochemistry , catalysis
BACKGROUND: Little attention has been paid to characterising the ethylene‐signalling pathway genes in relation to abnormal ripening of harvested banana fruit during storage at high temperature. The aim of the present study was to investigate banana fruit abnormal ripening and the expression of ten genes associated with the ethylene‐signalling pathway, namely MaACS1, MaACO1, MaERS1–4 and MaEIL1–4 , at high temperature. Changes in these parameters of banana fruit at high temperature in response to 1‐MCP pretreatment were also investigated. RESULTS: High temperature accelerated the decline in fruit firmness, increased ethylene production and inhibited degreening in banana fruit, resulting in fruit abnormal ripening. In addition, the expression of MaACS1, MaACO1, MaERS2, MaERS3, MaERS4, MaEIL1, MaEIL3 and MaEIL4 was enhanced in banana fruit stored at high temperature. However, application of 1‐MCP prior to high temperature storage delayed fruit abnormal ripening and simultaneously suppressed the expression of MaACS1, MaERS2, MaERS3, MaEIL1, MaEIL3 and MaEIL4 . CONCLUSION: The findings of this study suggested that the expression of genes associated with the ethylene‐signalling pathway might be involved in banana fruit abnormal ripening at high temperature. Application of 1‐MCP suppressed the expression of genes associated with the ethylene‐signalling pathway, which may be attributed at least partially to 1‐MCP delaying fruit abnormal ripening at high temperature. Copyright © 2010 Society of Chemical Industry